Description
Sweet, tropical, and creamy, this Granadilla Bundt Cake is a dessert favorite. It’s easy to bake and even easier to enjoy. Bring tropical flavor to your table with every slice.
Ingredients
Units
Scale
Cake:
- 4 eggs
- 300ml castor sugar
- 500ml flour
- 15ml baking powder
- 200ml milk
- 50ml granadilla pulp
- 100g Stork Bake (or margarine)
- 5ml vanilla essence
Granadilla Cream Cheese Topping:
- 250g smooth cream cheese
- 100g Stork Bake
- 60ml granadilla pulp
- 500ml icing sugar
Instructions
- Preheat your oven to 180ºC and grease a large ring cake tin.
- Whisk together 4 eggs and 300ml castor sugar until thick, pale, and creamy; it should almost double in size. Don’t rush this step, it makes the cake super light.
- Sift 500ml flour and 15ml baking powder together, then fold gently into the egg mixture.
- In a small saucepan, gently heat 200ml milk, 50ml granadilla pulp, and 100g Stork Bake together until the Stork melts. Don’t let it boil, just warm enough to combine.
- Stir in 5ml vanilla essence into the warm milk mix, then fold it carefully into the batter until just combined. Try not to overmix.
- Pour the batter into your greased tin and bake for 25–30 minutes.
- Check with a skewer: it should come out clean. Allow the cake to cool completely.
- While the cake cools, make the topping: mix 100g Stork Bake and 250g cream cheese until smooth, then add 60ml granadilla pulp.
- Gradually sift in 500ml of icing sugar and mix until creamy.
- Spread the granadilla topping over the cooled cake and sprinkle with flaked almonds if you like a little crunch.
Notes
Created, prepared, tried, and tested by Gail
